Quinoa Veggie Stir Fry

Vegan, gluten-free (with tamari)


1 cup dry quinoa

1 yellow bell pepper, thinly sliced

6 oz. snow peas

1 small red onion, sliced

10 oz. mushrooms, sliced

10 oz. asparagus, cut into 1-2" pieces

1-2 Tbsp. sesame oil

{For the sauce}

1 Tbsp. sesame oil

1/3 cup soy sauce or tamari

2 cloves garlic, minced

1/2 cup vegetable broth

1 Tbsp. cornstarch


Make the sauce: sauté garlic with sesame oil in a small pan over medium-high heat for 30 seconds. Add tamari/soy sauce and broth. Bring to a boil, then reduce heat to medium. In a small bowl, mix cornstarch with 3 Tbsp. water. Add to pan, stir, and wait for sauce to thicken. Turn off heat.

Rinse and cook quinoa according to package directions.

While quinoa cooks, cut and prepare vegetables.

Heat a wok or large skillet over medium-high with 1-2 Tbsp. sesame oil. When hot, add onions. 

Cook onions for a couple minutes, then add remaining veggies. Heat for 5-7 minutes, stirring often.

Reduce heat. Add cooked quinoa and stir.

Add the sauce and mix to thoroughly combine.

From thegardengrazer.com